Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Vegetables

6 medium peeled, yukon gold potatoes
1 small garlic bulb
1 tablespoon olive oil
2 tablespoons butter
1/2 cup whipping cream
1/2 cup milk
1 cup freshly shredded Fontina Cheese
1/3 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 350 degrees. Butter a 9 x 13-inch pan.

Bring a large quantity of salted water to a boil. Place the potatoes in the boiling water and cook until done, about 40 minutes.

While the potatoes are cooking, cut a piece of foil into an 8-inch square. Quickly rinse the garlic bulb under cold running water and pat it dry. Place the bulb in the middle of the foil square and carefully pour the olive oil over it. Bring up the corners of the foil and twist to make a closed packet. Put the foil packet with the garlic inside into the oven and bake about 30 to 40 minutes, or until the cloves are soft but not brown.

Carefully open the package, remove the garlic bulb with tongs so it can cool, and reserve the olive oil.

When the garlic cloves are cool, remove them from the skins. Using a small food processor, process the garlic until it is a paste.

Drain the potatoes and place them in the large bowl of an electric mixer. Add the garlic, reserved olive oil, butter, milk, cream, cheeses, salt, and pepper. Beat until creamy and well combined. If the mixture seems dry, add a little milk. Scrape the potato mixture into the prepared pan. If you are not going to bake the casserole immediately, allow it to cool, then cover it with plastic wrap and refrigerate for up to 8 hours.)

Bake for 15 to 20 minutes ( 10 or 15 minutes longer if the casserole has been refrigerated). The casserole should be hot through and slightly browned. Test for doneness by scooping a small spoonful from the middle of the casserole and tasting it.

Yield: “1 9 x 13 in. dish”

Per Serving (excluding unknown items): 163 Calories; 15g Fat (82.8% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 311mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.

NOTES: From: Diane Mott Davidson’s Sticks & Scones book.